Korean Cabbage Kimchi (Crunchy Green Cabbage Kimchi)

Trim the core from 1000 g green cabbage, then cut the leaves into bite-size pieces.

Keep thick stems and wide leaves similar in size so they salt evenly and stay pleasantly crunchy.

Sprinkle 35 g salt evenly over the cabbage and brine for 40 minutes.

Turn it once halfway through, and stop when the leaves bend slightly but still feel crisp, since over-brining can make them tough.

Rinse the salted cabbage lightly in cold water to remove excess salt.

Drain it in a colander for about 15 minutes, shaking gently so the seasoning will cling instead of becoming watery.

Cut 80 g carrot into thin strips and slice 50 g scallions into 4 cm lengths.

Mix 4 tablespoons gochugaru, 3 tablespoons fish sauce, and 1 tablespoon minced garlic until the chili flakes are evenly moistened.

Add the drained cabbage, carrot, scallions, and seasoning to a large bowl, then toss by lifting and folding with your fingertips.

Stop when the red seasoning reaches between the leaves without crushing the cabbage.

Pack the kimchi into a container, pressing it down lightly while leaving a little space at the top.

Ferment at room temperature for 6 hours, then refrigerate once some liquid appears and the aroma begins to sharpen.